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Dinner recipe · from the recipe book

Parmesan-Crusted Roasted Cauliflower Steaks

Thick cauliflower slices roast until deeply browned and tender, finished with a crisp, savory Parmesan-paprika crust and fresh parsley.

Parmesan-Crusted Roasted Cauliflower Steaks

Ingredients

  • 1½ medium heads800 gCauliflowercut into 4 thick slabs, loose florets kept
  • 2 tbsp27 gOlive oil
  • ⅓ cup grated35 gGrated Parmesan
  • 3 tbsp20 gPlain dry breadcrumbs
  • ¾ tsp2 gGarlic powder
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt
  • 2 tbsp chopped8 gFresh parsleychopped
  • 2 tsp10 gLemon juice

Steps

  1. Preheat the oven to 450°F (230°C) and line a sheet pan with parchment.
  2. Lay the cauliflower slabs and loose florets on the pan. Brush them with half of the olive oil and sprinkle with the salt and black pepper.
  3. Roast the cauliflower for 20 minutes, until browned underneath.
  4. Meanwhile, in a small bowl, stir together the Parmesan, breadcrumbs, garlic powder, paprika and the remaining half of the olive oil to make the crumb topping.
  5. Flip the cauliflower and press the crumb topping evenly over the tops.
  6. Roast 12 to 15 minutes more, until the cauliflower is tender when pierced and the topping is golden and crisp.
  7. Drizzle the lemon juice over the cauliflower, scatter the parsley on top and serve hot.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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